![]() ![]() ![]() When the hot cross buns come out of the oven, mix the sugar and 1 tablespoon of boiling water together for the glaze, and brush each hot bun to make them sweet and shiny.Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes. Brush the buns with an egg wash, and then mix the flour, sugar and 2 tablespoons of water into a smooth, thick paste.Cover with a teatowel and leave to prove again for about 45 minutes - they should have risen and almost joined up. Using the back of an ordinary eating knife, score the tops of the buns with the imprint of a cross. Make sure they are quite snug together but not touching. Sit the buns on a baking parchment or Bake-O-Glide-lined baking sheet.Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. I wouldn't start worrying unduly about their size: just halve the dough, and keep halving it until it's in eight pieces, and use that piece to make two buns. Divide into 16 balls and shape into smooth round buns. Punch the dough down, and knead it again until it is smooth and elastic.Take the dough out of the fridge and let it come to room temperature. Form into a ball and place in a buttered bowl covered with clingfilm, and leave to prove overnight in the fridge.Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth. Knead the bowl either by hand or with a machine with a dough hook if it is too dry add a little more warm milk or water.Pour this liquid into the bowl of dry ingredients. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. Measure the flour, yeast and dried fruit into a bowl and add the spices.I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later. Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse.Gently rip the buns apart to serve, revealing temptingly soft edges. Served as a classic Easter treat, the buns can also be enjoyed at any time of year. While the jam is still warm, brush over the top of the warm buns and leave to cool. Hot cross buns Loading Traditional spiced, sticky glazed fruit buns with pastry crosses. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. The cross can either be a piped sweet icing marked after the bun is baked or a cross that’s drawn on the bun before it goes into the oven using a simple flour water mixture. Pipe a line along each row of buns, then repeat in the other direction to create crosses.īake for 20-25 minutes on the middle shelf of the oven, or until golden-brown. Hot Cross Buns is a sweet spiced bun that’s studded with dry fruits like raisins and currants. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown. Spoon into a piping bag with a small nozzle. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. ![]() Set aside to prove for another hour.įor the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.ĭivide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Repeat for five minutes, or until smooth and elastic. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.Īdd the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature. ![]()
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